Spaghetti with garlic and olive oil—so simple, so good. The key is gently coaxing flavor from garlic as it slowly cooks in olive oil, then using starchy pasta water to create a silky, garlic-infused sauce that clings to every strand.
Cook's note: Resist the urge to add cheese. The heart of this dish lies in its simplicity.
1 pound spaghetti or other long cut
5-6 cloves of garlic, sliced
Ritrovo Hot Pepper Flakes, to taste
1/4 cup good, all-purpose extra virgin olive oil, like Sapori Divini
Salt
Chopped parsley for garnish (optional)
Cook the spaghetti in a large pot of salted, boiling water until al dente.
While the pasta cooks, heat the oil in a large skillet. Add the sliced garlic and cook until just golden. Add a pinch of crushed red pepper and salt. Add 1/3 cup of the pasta cooking water and swirl to combine. Toss the hot pasta into the pan and toss quickly to combine. Add more pasta water as needed to make a sauce. Serve piping hot.
Leave a comment